The Left Over Queen

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Recipe: Cardamom Pod Vanilla Pudding with Godiva Cream
2007-06-14 22:52:00
Okay guys, I am a big cheater! Sssh?don?t tell anyone! So with a name like that, can you believe the main ingredient, the pudding itself is store bought cook and serve vanilla pudding? Well it is, so you can make this luscious, exotic tasting pudding in a snap in your kitchen too! I like to make things from scratch, but sometimes using some store bought ingredients can help you get creative too, by adding your own special touches to them that are home made! This is the perfect easy dinner when paired up with Pesto Burgers! INGREDIENTS: 1 package of vanilla heat and serve pudding 4 cardamom pods ¼ Pint of whipping cream 1-2 TBS Godiva chocolate liqueur METHOD: Grind cardamom pods in a mortar & pestle. If you don?t have one, use the back of a spoon and a hard surface. Take the black seeds out of the pods and throw them into your milk and pudding mixture. Make pudding according to package directions and chill. Place the whipping cream and Godiva liqueur in a mixing bowl, use a...
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Recipe: Pesto Burgers!
2007-06-14 22:41:00
Here is something really simple to give your next burgers a little somem? somem? to keep it fun! I had leftover ground turkey, fresh mozzarella and some ciabatta sandwich rolls that needed to be eaten ASAP. So this is what I came up with and it was really good for something quick and thrown together. I wasn’t even going to post it here, but it turned out so well , got such rave reviews- and was made with those classic Leftover Queen principles so I have decided to share it! INGREDIENTS: Ground turkey ? feel free to use whatever you have. Fresh mozzarella Pesto Mayo Tomato and Onion slices Ciabatta sandwich rolls METHOD: Make 2 small burgers instead of one large for each person. Grill them up or broil them ? however you best like them. Place one long half of a ciabatta roll per person under the broiler. In a small bowl mix 3 TBS mayo and 3 TBS pesto to make a pesto mayo. When everything is cooked, place 2 small burgers on the broiled bread, top with a thick slice of mozzarella...
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Shopping Alert! Tupperware is on Sale This Month!
2007-06-13 22:09:00
So the title of this blog is called The Leftover Queen, right? What kind of Leftover Queen would I be if I didn?t have any Tupperware? Tupperware is like leftover?s sidekick! You really cannot have one without the other. Tupperware is what keeps leftovers fresh and easily accessible for cooking. I love the way it keeps me organized too. They are now stackable and easy to store when not in use. I am not a big fan of cling plastic wraps, as many of them don?t work the way they are advertised. Plus it is not good for the planet. With my Tupperware I don?t waste or throw away as much plastic wrap, so it is good for the environment as well! Plus I can use it to transport things to my cooking classes, to parties or anywhere I need my food to travel. So this week?s product of the week, pantry essential, is none other than Tupperware. Long gone are the days of Tupperware parties, now you can order straight from their webpage all of their Fridge Essentials which are now 35% off through June ...
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Vegetarians BEWARE! The Best BBQ Ribs you will EVER have. I promise!
2007-06-12 14:44:00
These ribs always turn out great. Whether you like baby backs, spare ribs or country ribs you cannot go wrong with this method. The meat just falls off the bone every time! It is infallible! This recipe will also be giving away my prized BBQ Rib Rub ? something I have kept to myself for quite a long while. But I figure, you guys would really appreciate it most, so I will share! I am also going to be sharing another of my Nana?s summer recipes ? Nana’s Barbeque Sauce. So this is a two for one deal for all you summer-time grillers! Enjoy! INGREDIENTS: Dry Rub: Sea Salt Pepper Sweet Paprika Oregano Coriander Cumin Cinnamon Nana?s BBQ Sauce: 1 ½ cup Heinz ketchup 1 TBS white vinegar 1 TBS fresh lemon juice 1 TBS brown sugar 2 TBS Worcestershire sauce ½ cup chopped onions ½ cup chopped green pepper 1 tsp garlic powder or 1 clove fresh garlic chopped 1 tsp salt ½ c water Combine and cook all for ½ hour. Makes about 2 ½ cups sauce. Extra Virgin Olive Oil Package of your favorite ...
More About: Recipes , Meat , Dinner , Sauces , Spices

Recipe: Minty Moroccan Chicken Salad
2007-06-07 21:01:00
I always have a big bag of frozen boneless, skinless chicken breasts in my fridge or freezer. Chicken is probably one of the most popular meats to cook. I am not usually a big fan, as I have had one too many pieces of dried up chicken that would have been better served as a very tasty jerky. However, I have found several ways to make really delicious meals from chicken. I love chicken salad and one of my favorites is curry chicken salad. I wanted to create something that still had the tangy-sweet taste of curry chicken, while at the same time, bringing in some sweeter Moroccan elements into the mix like pomegranate syrup and mint. Although the ingredients are not the same, I was inspired by the tastes and flavor combinations found in Moroccan Bastilla? a sweet pastry stuffed with pigeon or chicken almonds and honey and sprinkled with powdered sugar. This is my entry for Weekend Herb Blogging being hosted this week by Ulrike from Küchenlatein INGREDIENTS: 2 large boneless, skinles...
More About: Vegetables , Meat , Recipe , Fruit , Lunch

Recipe: Caramel Fjord Brownies
2007-06-06 17:28:00
This is my first time entering the BrownieBabe event. So I knew I had to come up with something good for Myriam over at Once Upon a Tart, and the rest of the fab bakers out there! So without further ado! This is not your ordinary brownie. This is something much more; it is decadence at its best. This is a family recipe, just not my family?s. It was given to my mom many years ago and had a rather non-descript name. So it is that same recipe, but it got a name makeover. Brownies are chocolate, so we didn?t need to stick that word in their title, but what makes these brownies so special are the little inlets of molten caramel that oozes through these brownies. So after much deliberation, I decided to rename them Caramel Fjord Brownies! I hope you enjoy these little pieces of heaven and that I am worthy enough to become a BrownieBabe! INGREDIENTS: 1 store bought German Chocolate Cake Mix ? (you can probably use any Chocolate Cake mix you like) 2/3 cup evaporated milk ½ stick of bu...
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First Monthly Royal Foodie Joust!
2007-06-05 19:27:00
Hi Everyone, I just wanted to announce that I am starting my own food event called the Royal Foodie Joust. I have to thank Ruth from Once Upon a Feast and Presto Pasta Nights for encouraging me and giving me some great pointers about hosting foodie events! Please visit the Leftover Queen Forums for information regarding the Royal Foodie Joust Mont h ly Event and to see what the first challenge is! Let the games begin!

Product of the Week: Mediterranean Diet Cookbook!
2007-06-05 17:43:00
Now let?s get something straight first. I am not a diet person. Sometimes, we all have to get back into balance after a holiday season or too many weekend parties or excursions in a row, but in my opinion diets the way they are set up always fail, and people who are always on them, struggle more than they need to working so hard, just to end up not being able to keep up with all the rules and regulations. I was in the health field before I broke out and became a professional foodie. I learned so much about how people eat, why people eat and how people finally got a handle on their eating and got healthier. The way is one word and one word only which I think is initially scarier than “diet” because it requires change and commitment ?the word is lifestyle. Most people reading this post are foodies. So we especially have to be careful about the way we eat, because we constantly surround ourselves with food! As I am sure most of you have noticed, the main focus of this blog...
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Foodie Blogroll Forums are OPEN!
2007-06-04 23:11:00
Hi Everyone! As promised, after hitting 100 members of the Foodie Blogroll , I have started and opened The Foodie Blogroll Forum! Our 100th Member was Kat of Our Adventures in Japan! So thanks Kat! So please feel free to go over there, hang out and discuss all your favorite food topics! To get to the forums, click here!
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Mediterranean Medley Recipe: Baba Ganoush
2007-06-04 19:24:00
As promised here is the next recipe for the class I will be teaching about Mediterranean food at the Culinaria. This week’s Mediterranean Recipe of the Week is Baba Ganoush! I love this recipe. It is easy to make and delicious to eat. Baba Ganoush is very versatile - you can eat it with raw veggies, or toasted pita. Use as a sandwich spread or just eat if off the spoon! I will be preparing it for my class as a dipping sauce for lamb kabobs. A little unconventional, but I never said I was anything but! INGREDIENTS: 2 eggplants ¼ cup lemon juice ¼ cup tahini ¼ cup greek style plain yogurt 1 clove garlic, crushed salt extra virgin olive oil fresh parley pistachios and pomegranate syrup for garnish METHOD: To make the Baba Ganoush: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled. Peel eggplants, cut i...
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Foodie Blogroll Community Forum!
2007-06-03 15:48:00
Well everyone the Foodie Blogroll has grown beyond its expectations! There are so many wonderful members in our community with so many diverse ways of making, thinking and enjoying the foods we prepare. I am so happy to find out that so many of you are making friends and contacts with other members on the blogroll. I have learned so much and I am sure you all have too. After this weekend, we will be at over 100 members. I know for myself, I am having a hard time now, getting to visit everyone like I want to. So I have decided to commemorate this, and make it easier for everyone to interact… We, the Foodie blogroll members will be having our own forum on this webpage to discuss ideas, recipes, food related questions and topics of your choosing, etc. ! Stay tuned for the details. I will write another post to let you know the details once it is up and running! And with this number of 100 - I am also going to be starting my own monthly event! So stay tuned for details on that a...
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Daring Bakers, The Leftover Queen?s Newest Challenge!
2007-06-03 04:57:00
As if I haven’t challenged myself enough lately with food, I have decided to face one of my biggest fears in the foodie world: BAKING. I am a cook - I eyeball everything. I don’t measure. As you all remember it was less than 2 weeks ago I was complaining about how I was having such trouble figuring out all the measurements for my upcoming class I am teaching. So here’s a little known fact about the Leftover Queen . When I am afraid of something I go for it whole hog - as long as it won?t cause any bodily harm that is… I was chronically afraid of dancing my whole life…so what did I do - enroll in bellydancing. I figured if I could perform in front of people, half-naked, DANCING, then I could find the courage to dance at a wedding or party. I ended up loving it! So in the same spirit, I have become one of the new members of The Daring Bakers ! I will challenge myself to work with flour and knead dough and all the things that freak me out about baking…...
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Product of the Week: Truffle Infused Olive Oil (Olio al Tartufi)
2007-05-31 18:16:00
Most people in the foodie world have heard of Truffles. No, not the deep chocolate ones, but the earthy fungi ones that cost a gazillion dollars and can only be harvested from fall to mid-winter in Italy and France. These truffles are harvested from the ground near certain trees and must be sniffed out by specially trained pigs or dogs. Now you can have the wonderful taste of these prized truffles for a fraction of the cost by getting Tart uflanghe?s Truffle Infused Olive Oil (Olio al Tartufi) 55 ml. I promote this particular brand because Tartuflanghe is owned by Domenica Bertolusso, one of the few women in this male dominated business and despite this one of the regions most influential sellers. This oil is great to drizzle on risottos, pastas, stews, egg dishes and anything else you want to lend an earthy undertone too. Use sparingly!
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Mediterranean Medley Recipe: Portabella Pizzas
2007-05-31 17:55:00
As promised each week I will be featuring my recipes for the Mediterranean Medley cooking class I will be teaching at the Culinaria Foods Arts Studio on June 21st. We will start off this week with the easiest - Portabella Mushroom Pizzas. This recipe is something that I love for its simplicity. The bold flavor of the sun-dried tomatoes really stands out against the creaminess of the mozzarella di bufala. For my class, since it is more Greek-slanted I will be using a tangy sheep’s milk feta instead. This livens up the dish even more. Because the mushroom is so meaty and delicious; it can stand up to the richness of the tangy cheese and the brightness of the sun-dried tomato. The earthiness of the white truffle oil brings balance to the entire thing, giving it a unique and special touch. INGREDIENTS: 10 portabella mushroom caps ½ cup sun-dried tomatoes 1 cup fresh mozzarella di Bufala, (goat cheese is also a favorite for this recipe!) 10 fresh basil leaves drizzle of white tru...
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You Can?t Have a Picnic Without Potato Salad?.
2007-05-29 16:51:00
and now you won’t be able to have one without Nana’s famous Potato Salad. Nana?s Potato Salad ? you can?t beat the original! What is so wonderful about these old-school cooking methods and recipes is that they are so simple and you make as much as you need. If you are having a party, make more, if it is just family make less. It is all spiced according to your own taste. So you end up with something you really like. Although these recipes are not Italian per se, they are made with the same rustic principles you find in Italian Cooking. Happy Memorial Day to the Americans and Happy Summer to everyone else (unless you are in Australia, NZ or South America (or anywhere else I have forgotten)!). INGREDIENTS: 5 Yukon gold potatoes , boiled and peeled- red skinned is great too (but leave the skins on!)! Cut up celery, into small pieces Cut up green pepper into small pieces Cut up white onion, into small pieces Green olives with pimentos, cut up into small pieces 3 hardboile...
More About: Recipes , Vegetables , Eggs , Lunch , Potatoes

Picnic Season Has Arrived!
2007-05-29 16:44:00
Nana?s Baked Beans ? tweaked These beans are a staple from my childhood. My Nana used to make these every time we had a picnic, cookout or summer family gathering outdoors. They are delicious. Once you have them you will never go back to canned baked beans again when you realize how good and how easy it is to make these! The great thing about it is that over the years I have begun to tweak the recipe a bit, using flavors that I feel really complements her original recipe. But I give you first HER original recipe, and then how I have modified it over time. What really make these beans special are the canned mushrooms. I am not usually a fan of canned veggies, but for some reason they go great in this dish. Sometimes I have sautéed fresh shrooms and used those instead, but I prefer the canned. Perhaps it is just because it is the way I am used to having these beans! Often times I cannot find Heinz baked beans, so get whatever you like best. My grandfather and his family, when they cam...
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Recipe: Jenn?s Lasagne
2007-05-29 16:43:00
I am pulling this out of the archives for Ruth’s Presto Pasta Night Foodie Event! Here is a recipe you can make with the Versatile Pasta Sauce Recipe or any homemade pasta sauce you like. If you don’t have spinach, you can use any vegetables you want - eggplant is delicious as are roasted peppers, or you can skip that step, altogether. You can also experiment with the cheeses - use some feta or goat cheese to make it tangy. Below is the classic recipe, but as always feel free to modify and make it yours! INGREDIENTS: Sauce: 2– 28-oz. cans crushed tomatoes 1– 6-oz. can tomato paste 1 lb. ground meat (beef works best, but you could use turkey, pork or a mixture) 1 large sweet onion finely diced 4 cloves of garlic pressed or finely diced 1 tsp sugar Salt, pepper, oregano, garlic salt to taste 1/8 cup extra virgin olive oil Filling: 2 lb. Ricotta Cheese 1 C. Mozzarella Cheese 1 ¼ C. Parmesan cheese 5-6 oz. fresh baby spinach, raw 1?9-oz. Package of no bo...
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Mediterranean Medley!
2007-05-25 21:30:00
I am so excited, I could throw a party! - which is essentially what I will be doing! My first cooking class at the Culinaria Food Arts Studio has been officially set up and people are already signing up for it. It is called Mediterranea n Medley and this will be the menu: Stuffed Grape Leaves with Tahini Sauce Portabella Pizzas Lamb Kabobs with Baba Ganoush Grilled Pita Bread with Herbs Leftover Lamb Salad with Tzatziki Dressing Banana Ice Cream and Toasted Coconut Bites Pomegranate Vodka Spritzers and Italian Sodas Although not all of it is Greek in nature, or even Mediterranean in nature (ex: the Banana Ice Cream Bites) it is “Greek-Inspired” . I have adored Greek food for years, and even though I am Italian, my love for Greek food is larger than even this! This menu is comprised of some of my favorite recipes and some I have made up myself and perfected over time. I had a crazy time of it today writing down my recipes and methods to the Director of the school - lots ...
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The Foodie Blogroll!
2007-05-25 16:50:00
I started the Foodie Blogroll less than a month ago, with the intention of helping foodies find each other on the web, and it has caught on like fire! I am so happy to report that it grows exponentially by the day and we have some top food blogs in our community! I have browsed all of them, and there is so much variety in the community, I am just loving all the sights and imagining all the smells wafting from all of these gourmet kitchens! I just want to formally welcome everyone, thank everyone for participating and invite any other foddies out there to join! BRING ON THE FOOD!!!
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Product of the Week: Whole Raw Organic Hazelnuts
2007-05-22 23:09:00
If you are going to make a recipe of Gelato alla Nocciola, you are going to need this essential ingredient: Whole Raw Oregon Hazelnuts Since hazelnuts are the cornerstone to this recipe and it is the essence of this nut that you are trying to achieve in a gelato flavor, it is important to get the best hazelnuts you can find. Organic nuts are the way to go - they are not processed using any kind of chemical and they taste most true to form. You do yourself and your mouth and your end product a dis-service not to get the best!
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Gelato alla Nocciola
2007-05-22 22:40:00
Hazelnut gelato, or gelato alla nocciola, is one of the most common ice cream flavors in Italy. The creamy texture of the gelato coupled with the nutty earthy flavors of hazelnuts and this will quickly become a common treat in your house too! INGREDIENTS: 2 cups whole milk 4 egg yolks 6 tbsp granulated sugar ½ cup hazelnuts one vanilla bean METHOD: Place hazelnuts on a cookie sheet and broil for approx. five minutes, turning the nuts frequently to keep from burning. Remove from the heat and cool slightly. Rub them with a wet paper towel to remove the skins. Chop hazelnuts finely (or chop in a food processor) with 2 tbsp of sugar. Set aside To make the custard which will be the base for the gelato, heat the milk and vanilla bean in a small saucepan. DO NOT let boil. As soon as you see small bubbles form around the outer edge of the pan, remove from heat immediately. In a separate bowl beat the egg yolks. Incorporate the rest of the sugar gradually, while continuing to beat. Do this...
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Tagged! 7 Random Foodie Facts?.
2007-05-18 02:02:00
I have been tagged by the last IT girl, Susan from The Well-Seasoned Cook to participate in my second meme - 7 Random Facts about me. As Susan did, I am sticking to Foodie Facts to keep up with the theme of this blog! So thanks Susan! I’ll get’cha back when you least expect it! I challenge all my Foodie Friends on The Foodie Blogroll to participate, by writing 7 Random things about yourself on your blog and then coming over here to tell us about it, so we can see for ourselves! So here are mine! 1)I love Ketchup. I am sure this will get me thrown out of the foodie blogosphere ? but it is true. I used to even eat it on pancakes when I was little?.I don?t anymore. But it is my legacy ? my Grandfather?s family, after they emigrated to American used to grow tomatoes for Heinz Ketchup. So I don?t feel guilty! (Did you really think I was going to put a picture of a sweet innocent sheep here??!!) 2)I have eaten every part of a sheep you can imagine. I lived on the Navajo Res...
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Dark Chocolate Covered Strawberries: Antioxidant Over Load!
2007-05-16 20:41:00
Chocolate, that deep dark, silky voice that speaks to us when we open our pantries or walk through the grocery store. For many people, their chocolate addiction is a carefully guarded secret hidden so deep inside them, it is a constant battle to keep the craving, the need under control?.Well I am here to say it doesn?t have to be that way! Chocolate is GOOD for you ? no not those Reese?s Peanut Butter Cups or M&M?s or Hershey Bars. I am talking about the REAL stuff the 75% Cocoa content or higher stuff ? the bitter potent antioxidant. In this recipe, I slather luscious, ripe, red strawberries, full of antioxidants themselves, with deep, dark, powerful 80% Cocoa Lindt Chocolate. Get ready for some serious dessert that is good for you?.seriously! INGREDIENTS: 8 oz. 80 % Cocoa Lindt Dark Chocolate, chopped 1 Pint of the biggest, reddest Strawberries you can find 1 TBS Whipping Cream Dash of Vanilla Extract METHOD: In a microwave safe bowl, melt the chocolate and whipping cream ...
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Recipe: Whole Wheat Pasta With Grilled Vegetables
2007-05-16 18:46:00
Here is my recipe for this months Heart of the Matter for which the theme this month is pasta! You can find out about The Heart of the Matter here, or visit Ilva over at Lucullian Delights for more information! Be healthy not just for your heart but for your whole well-being. Eating does not have to be bad for you! I love using leftover vegetables and sauces to make delicious healthy pasta dishes. This one is one of my favorites. It is rich in flavor and color, and is perfect to celebrate the coming of spring! You can use any seasonal vegetables or frozen vegetables you have and if you don’t want to use basil pesto, you can use sundried tomatoes and olive oil for a twist! Enjoy with a nice glass of wine and crusty bread for dinner. Or bring it to your next picnic served cold. Either way, your family and friends will love it! INGREDIENTS: 1 Large Eggplant 2 Medium Zucchini 1 Large Red Onion 1 Jar of Roasted Red Peppers 1 Container of Pesto 1 Box of Whole Wheat Penne ¼ Cup Oliv...
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